Sichuan-style cold noodles

1

Pour oil on chili seeds; steam the chili noodles for 5 minutes, then mix well with appropriate amount of sesame oil.

2

Pour in appropriate amount of stir-fried white sesame seeds and stir slightly.

3

Pour appropriate amount of rapeseed oil into the pan, heat over medium heat until the oil is hot, and test with bamboo chopsticks to produce fine bubbles. At this time, the oil temperature is 60% to 70% hot.

4

Use a hand spoon to scoop the hot oil into the chili noodles in several times, and stir while pouring to heat it evenly. At this time, the chili oil will be very red and beautiful. Generally, the hot oil is five times that of chili noodles.

5

Stir well and cool. After cooling, pour into a glass bottle and store for later use.

6

Make Zanthoxylum bungeanum oil; pour rapeseed oil into the pan, add Zanthoxylum bungeanum in the cool oil, and fry slowly over low heat.(Note: use half of the sesame pepper and half of the red-skinned pepper, accounting for 50% each).

7

Deep-fry the pepper and remove it until fragrant. Don't fry the pepper to a paste, otherwise it will not taste good.

8

Deep-fry the pepper oil and let it cool. Pour it into a glass bottle for storage.

9

Make a secret mixing sauce; put a little base oil in the pan and stir-fry the fermented bean until fragrant.

10

Stir fry the fermented soybeans, add boiling water, add appropriate amount of fresh soy sauce, and cook for five minutes.

11

Pour in soy sauce and cook for five minutes, then add appropriate amount of balsamic vinegar and cook on and off the heat.

12

Then season with white sugar, salt and monosodium glutamate.

13

After adjusting the taste, remove the tempeh and don't use it.

14

Allow the homemade mixed fabric to cool, cool thoroughly, and pour it into a glass bottle for storage.

15

Make garlic juice; beat the garlic cloves into pieces.

16

Then put it into a bowl and sprinkle with a little salt.

17

Add a little cold boiled water and mix well.

18

Make sesame pepper paste; mix half of the sesame pepper and half of the red-skinned pepper, then add a few drops of Shaoxing wine and mix well, add appropriate amount of water to soak until soft, preferably overnight.

19

Put the soaked pepper into the microwave and bite it until cooked.

20

Take out the cooked pepper and let it cool, then use a cooking machine to beat it until it is fine. If there is no cooking machine, you can also chop it with a knife (Note: It is better to choose the pepper without seeds. For example, the pepper strips should be picked clean before using it, so that the taste is better).

21

Pour the beaten pepper paste into a bowl.

22

Put it in the microwave again and bite for 5 seconds. This is more sanitary. After making the pepper paste, let it cool. After cooling thoroughly, place it into a glass bottle and drop appropriate amount of onion oil or pepper oil, seal it and store for later use.

23

Make sesame sauce and chopped peanuts; drop a few drops of soy sauce into the sesame paste.

24

Then sprinkle in a little salt and use cold boiling water to twist the sesame paste.

25

Put the peeled cooked peanuts into a fresh-keeping bag and crush them with a rolling pin.

26

But don't crush it too tightly, and use it after rolling it (note: peanuts should choose small peanuts from Tianfu, Sichuan or small peanuts from Shandong. These two peanuts are more expensive, but they taste crispy).

27

Making finished cold noodles; in the past, first pour a proper amount of sesame sauce and garlic juice into the steamed and cooled fine noodles, then add a little bit of sesame pepper sauce, and then add a proper amount of oil and spicy pepper. Add a little more pepper oil, and scoop in 1 tablespoon of the secret sauce.

28

Sprinkle with appropriate amount of chopped peanuts.

29

Finally, add half a tablespoon of shredded Sichuan winter vegetables and mix well.

30

Mix well the cold noodles, sprinkle with shredded cucumber, chopped vegetables, coriander and a little minced green garlic. Serve. At this time, the cold noodles are ready.

Characteristics of cold noodles; beautiful and oily color, strong and tempting smell, smooth noodles, cool and smooth roots, salty, spicy and sour, chewy, fragrant and delicious, and delicious in the world. Hehe, it is better than a living god! Warm tips: 1. It is best to mix fresh fine noodles with a little oil before steaming, so that they are not easy to stick. If the method is appropriate, it can be done without oil. However, after steaming, you must mix a little oil and quickly shake it with chopsticks. It is best to use a fan to blow and shake it. 2. Noodles can be homemade, fresh fine noodles can be bought, or dried noodles can also be used. Thin strips are better for noodles. If you use the boiling method, cook the fresh noodles 80% to 80% cooked, remove the water control portion, mix with a little sesame oil, and quickly shake until the skin is slightly dry and cool. If you think it's too troublesome, you can make more at one time. Cool it thoroughly and place it in a crisper or bag for storage. It will last for about three days. 3. Although the variety of seasonings feels slightly more, you can also make more and store it in the refrigerator for a month without problem. For example, garlic juice and sesame sauce are recommended to use it now, because garlic juice is not easy to store for too long, and sesame sauce is shredded with water and should not be stored for too long. 4. You can use Sichuan winter vegetables, sprouts or shredded mustard tuber in cold noodles. Bottled or bagged winter vegetables, sprouts, and pickled mustard are generally sold in supermarkets, and bottled ones are the best and can be used with the lid open. This is the end of introducing this delicious summer appetizer "Sichuan-style cold noodles" and providing it to friends as a reference!